<Included in the plan> ・Glass of sparkling for a toast ・Special menu for the meet-and-greet meeting ・Private room usage fee [Example of dishes] ・Assorted appetizers ・Soup of the day ・Baked pie wrap ・Seasonal white fish poire nage style ・Veal fillet Poiret with seasonal warm vegetables, pastry chef's special dessert, bread/after-meal drink

<Included in the plan> ・Glass of sparkling for a toast ・Special menu for the meet-and-greet meeting ・Private room usage fee [Example of food contents] Hors d'oeuvre celebration One dish Chef's recommended soup Poire of freshly caught fish from the Awaji area Domestic crustacean sauce Poiled beef loin Western wasabi-style pastry chef's special dessert bread/after-meal drink

<Included in the plan> ・Course meal ・Private room fee ・Photography by a professional photographer *If you order a children's meal with this plan, we will prepare a special version that includes fried shrimp with a head. Masu. <About the content of the photos> The content of the photos included in the plan will vary depending on the number of people making the reservation. 2 to 4 people: 1 commemorative photo (with mount) 5 people: 1 commemorative photo (with mount) + data 6 to 8 people: 1 commemorative photo (with mount) + 1 reprint + Data 9 people or more: 1 commemorative photo (with mount) + 2 reprints + data <December-February menu> ■Smoked yellowtail and seafood tartare floating on Awaji onion brute ■Cauliflower and Chinese cabbage potage, white Miso cappuccino ■Fish dishes (please choose one from the following) ・Grilled Spanish mackerel with kumquat and lemon condimon ・Quet and seafood bouillabaisse style (+¥900) ・Canadian lobster roti American sauce (+¥ 2,000） ■Meat dishes (Please choose one from the following) ・Awaji chicken and Kobe pork galantaine ・Grilled Japanese black beef loin with seasonal vegetables (+¥1,650) ・Poiled Japanese black beef fillet with seasonal vegetables Truffle sauce (+¥2,800) ■Kobe Geihinkan Pastry Chef's special dessert ■Bread and after-meal drinks

<Included in the plan> ・Course meal ・Private room fee ・Photography by a professional photographer *If you order a children's meal with this plan, we will prepare a special version that includes fried shrimp with a head. Masu. <About the content of the photos> The content of the photos included in the plan will vary depending on the number of people making the reservation. 2 to 4 people: 1 commemorative photo (with mount) 5 people: 1 commemorative photo (with mount) + data 6 to 8 people: 1 commemorative photo (with mount) + 1 reprint + Data 9 people or more: 1 commemorative photo (with mount) + 2 reprints + data <December-February menu> ■Pre-meal delights■Smoked yellowtail and seafood tartare floating on Awaji onion brute■ Cauliflower and Chinese cabbage potage White miso cappuccino ■Fish dishes (choose one from below) ・Grilled Spanish mackerel Kumquat and lemon condimon ・Quet and seafood bouillabaisse style (+¥900) ・Canadian lobster Roti American sauce (+¥2,000) ■Meat dishes (choose one from the following) ・Awaji chicken and Kobe pork galantaine ・Grilled Japanese black beef loin served with seasonal vegetables (+¥1,650) ・Japanese black beef fillet Poiret Seasonal vegetables and truffle sauce (+¥2,800) ■Kobe Geihinkan pastry chef's special dessert ■Bread and after-meal drinks

<What is included in the plan> ・Private room fee ・Menu: Aperitif/Appetizer/Soup/Fish dish/Meat dish/Bread/Dessert/After-meal drink Menu example <December menu> ■Aperitif■Yellowtail mi-cuit and a feast of colorful radishes■Potage du Barry■Fish dish (please choose one from the following) ・Today's fish dish・Roasted Canadian lobster with American sauce (+¥2,000) ■Wagyu beef stewed in red wine and seasonal vegetables■Special dessert made by Kobe Geihinkan pastry chef■Bread and after-meal drink <January and February menu> ■Aperitif■Smoked yellowtail and seafood tartare floating on Awaji onion veloute■Cauliflower and Chinese cabbage potage served with white miso cappuccino■Fish dish (please choose one from the following) ・Today's fish dish・Roasted Canadian lobster American sauce (+¥2,000) ■Wagyu beef stewed in red wine and seasonal vegetables ■Kobe Geihinkan pastry chef's special dessert ■Bread and after-meal drink

<What is included in the plan> ・Private room fee ・Menu: Aperitif/Appetizer/Soup/Fish dish/Meat dish/Bread/Dessert/After-meal drink Menu example <December menu> ■Aperitif■Yellowtail mi-cuit and colorful radish feast■Potage du Barry■Fish dish (choose one from the following) ・Today's fish dish・Roasted Canadian lobster with American sauce (+¥2,000) ■Poached Japanese black beef filet with seasonal vegetables and truffle sauce■Kobe Geihinkan pastry chef's special dessert■Bread and after-meal drink <January and February menu> ■Aperitif■Smoked yellowtail and seafood tartare floating on Awaji onion veloute■Cauliflower and Chinese cabbage potage served with white miso cappuccino■Fish dish (choose one from the following)・Today's fish dish ・Roasted Canadian lobster with American sauce (+¥2,000) ■Poached Japanese black beef fillet with seasonal vegetables and truffle sauce ■Special dessert by Kobe Geihinkan pastry chef ■Bread and after-meal drink

<What is included in the plan> - Private room fee - Menu: Aperitif/Appetizer/Appetizer/Fish dish/Meat dish/Bread/Small dessert/Dessert/After-meal drink Menu example <December menu> ■Aperitif■Yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork consommé soup with caramelized cake■Poached cod and milt gratin Grenoble style■Grilled Japanese black beef loin with seasonal vegetables■Stollen and sweet and sour apple compote■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink <January and February menu> ■Aperitif■Smoked yellowtail and seafood tartare floating on Awaji onion veloute■Foie gras crème brulée with lemon-flavored rusk and kumquat coulis■Grouper and seafood Saffron-flavored seafood jus ■ Grilled Japanese black beef loin with seasonal vegetables ■ Awaji seaweed salt caramel ice cream ■ Kobe Geihinkan pastry chef's special dessert ■ Bread and after-meal drink

<What is included in the plan> - Private room fee - Menu: Aperitif/Appetizer/Appetizer/Fish dish/Meat dish/Bread/Small dessert/Dessert/After-meal drink Menu example <December menu> ■Aperitif■Yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork consommé soup with caramelized cake■Poached cod and milt gratin Grenoble style■Grilled Japanese black beef loin with seasonal vegetables■Stollen and sweet and sour apple compote■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink <January and February menu> ■Aperitif■Smoked yellowtail and seafood tartare floating on Awaji onion veloute■Foie gras crème brulée with lemon-flavored rusk and kumquat coulis■Grouper and seafood Saffron-flavored seafood jus ■ Grilled Japanese black beef loin with seasonal vegetables ■ Awaji seaweed salt caramel ice cream ■ Kobe Geihinkan pastry chef's special dessert ■ Bread and after-meal drink

<What is included in the plan> Private room fee Menu: Aperitif/Appetizer/Appetizer/Appetizer/Fish dish/Meat dish/Bread/Small dessert/Dessert/After-meal drink Menu example <December menu> ■Aperitif■Yellowtail prosciutto and colorful radish feast with caviar■Jinhua pork consommé soup with caramelized cake■Foie gras terrine with espresso jelly■Poached cod and milt gratin Grenoble style■Grilled Japanese black beef loin with truffle pomme puree■Stollen and sweet and sour apple compote■Special dessert by Kobe Geihinkan pastry chef■Bread and after-meal drink <January and February menu> ■Aperitif■Smoked yellowtail and seafood tartare floating on Awaji onion veloute■Foie gras crème brulée Lemon-flavored rusk and kumquat coulis ■ Lobster and rich bisque ■ Grouper and seafood Saffron-flavored seafood jus ■ Grilled Japanese black beef loin and seasonal vegetables with red wine sauce ■ Caramel ice cream made with seaweed salt from Awaji ■ Special dessert by Kobe Geihinkan pastry chef ■ Bread and after-meal drinks

<What is included in the plan> Private room fee Menu: Pre-dinner treat/Appetizer/Appetizer/Appetizer/Fish dish/Meat dish/Bread/Small dessert/Dessert/After-dinner drink Menu example ■ Variety of caviar ■Seasonal cold appetizer ■Abalone appetizer ■A plate of live Canadian lobster ■Today's fish dish ■Poached Japanese black beef filet with truffle sauce ■Small dessert ■Special dessert by Kobe Geihinkan pastry chef ■Bread and after-dinner drink